Changes in lipids during different sterilizing conditions in canning albacore (Thunnus alalunga) in oil

被引：45

作者：

Aubourg, S ^{[1
]}

Gallardo, JM ^{[1
]}

Medina, I ^{[1
]}

机构：

[1] CSIC, Inst Invest Marinas, Vigo 36208, Spain

来源：

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 1997年 / 32卷 / 05期

关键词：

fish; hydrolysis; oxidation; PUFA; thermal treatment;

D O I：

10.1046/j.1365-2621.1997.00131.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The effects on muscle lipid deterioration of initial cooking and of three time/temperature processing combinations after 4 months storage of albacore tuna canned in oil were studied. Conjugated dienes only increased slightly on cooking but thiobarbituric acid index increased and fell on canning; free fatty acids (FFA) increased with some canning. Polyene index and polyunsaturated fatty acids (PUFA) content provided higher values with higher temperature, shorter time processing.

引用

页码：427 / 431

页数：5

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